Serve this crowd-pleasing favourite and breeze through the summer entertaining season. It's fresh and dairy-free.

Ingredients

1 ½ cups self-raising flour

½ cups caster sugar

pinch fine salt

4 free-range eggs

1 l unsweetened almond milk

¼ cup extra virgin olive oil

cooking oil spray

2 tsp vanilla extract

1 Tbsp cornflour

500 g fresh strawberries, hulled and quartered

½ cup icing sugar, sifted

1 Tbsp sweet sherry

honey, to garnish

toasted flaked almonds, to garnish

baby mint leaves

edible flowers

Method

Sift flour, ¼ cup of the caster sugar and salt into a large bowl.

Separate 2 of the eggs. Whisk whites in a large bowl until soft peaks form. In another bowl, combine yolks, 500ml of the milk, olive oil and 1 tsp of the vanilla. Add to flour mixture and whisk until it forms a smooth batter. Gently fold egg whites into batter.

Grease a waffle iron (we used the Smart Waffle by Breville) with cooking oil spray. Heat over a medium heat. Pour in ¼ of the batter, then cook for 3 minutes each side, or until golden and crisp. Keep warm. Repeat with remaining batter.

Heat remaining milk in a medium saucepan over a medium heat, until simmering. In a large bowl, whisk remaining eggs, caster sugar, vanilla and cornflour until smooth. Gradually add hot milk, whisking constantly. Return to pan. Place over a low heat and simmer for 3–5 minutes, whisking constantly, until mixture has thickened. Remove custard from heat.

Toss strawberries, icing sugar and sherry in a medium bowl. Set aside for 5 minutes to macerate.

Serve waffles with strawberries and custard. Garnish with a drizzle of honey, toasted almonds, baby mint leaves and edible flowers.